spiced mutton stewrating:
from Matthew Malthouse via CIX - reposted with his permission.
1 kilo diced mutton
12 button mushrooms
12 dried apricots
1 pint stock
Oil for frying
For the marinade
1 teaspoon star anise
1/2 teaspoon caraway seeds
2 sicks cinnamon
3 bay leaves
8 juniper berries, bruised
1/4 teaspoon ground cloves
1 teaspoon dried lemon grass
3 cloves of garlic finely chopped
1 onion, roughly chopped
1 tablespoon olive oil
1 tablespoon dark soy sauce
1/2 tablespoon sherry vinegar
250 ml red wine.
Put the meat into a bowl, add the oil and mix round, chuck in the dry
ingredients, onion and garlic and mix. Add soy and sherry, mix and
press down (so it doesn't take too much wine). Pour over the wine,
cover and stand overnight somewhere cool or in the fridge.
Drain the meat and dry a little. Strain the marinade and reserve.
Rescue the bay and cinnamon and put into a casserole.
Peel and fry the shallots until nicely coloured, set aside.
Lightly flour the meat and fry to colour in batches, adding to the
casserole. Tip in the marinade liquid and top off with stock until
the meat is covered.
To cook one could do it on the stove top but I chose to bring it to
the boil and then put it in the oven at reg 1, 140C, 275F or perhaps
cooler (difficult to tell with my oven. Cook for... well as long as
you've got. This was in about 6 hours.
Periodically check the liquid level and top up if necessary.
45 mins before the end of cooking add the shallots, the mushrooms
halved and the dried apricots.
I served with buttered carrots, steamed broccoli and gratin of
potatoes with peccorino.